Bistro Beef and Beer Stew

Name: Bistro Beef and Beer Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6
Ingredients: ¼ cup (50 mL) all-purpose flour; 1 tsp (5 mL) salt; ½ tsp (2 mL) dried thyme; ½ tsp (2 mL) marjoram leaves; ½ tsp (2 mL) black pepper; 2 lb (1 kg) Beef Stewing Cubes; 2 tbsp (30 mL) vegetable oil; 1 cup (250 mL) dark beer, flat; 1 cup (250 mL) beef stock; 2 tbsp (30 mL) tomato paste; 1 tbsp (15 mL) Dijon mustard; 1 tbsp (15 mL) red wine vinegar; 2 tsp (10 mL) Worcestershire sauce; 1 large onion, chopped; 4 cloves garlic, minced; 2 cup (500 mL) baby carrots; 8 oz (250 g) button mushrooms; ¼ cup (125 mL) sour cream

in All Recipes, Stewing Beef Cold Weather, Comfort Foods, In Season - Fall/Winter, Slow Cooker

Bistro Beef and Beer Stew

Prep Time: 15
Cook Time: 360
Total Time: 615
Serving: 6

Print Recipe

This is a hearty recipe full of vegetable chunks and tender beef cubes.

Directions

Combine flour, salt, thyme, marjoram and pepper in a large heavy-duty plastic bag. In batches, add beef cubes to flour mixture and toss to coat. Transfer to plate. In large nonstick skillet, heat half the oil over medium-high heat. Cook beef, in batches and adding more oil as needed, for 8 to 10 minutes or until browned on all sides. With slotted spoon, transfer to 3-1/2 to 6-quart (3.5 to 6 L) slow cooker.

Add beer and stock to skillet and bring to boil, stirring to scrape up any brown bits. Transfer to slow cooker. Add tomato paste, mustard, vinegar, Worcestershire sauce, onion, garlic, carrots and mushrooms to slow cooker, mix well.

Cook, covered, on LOW for 8 to 10 hours or HIGH for 4 to 6 hours or until vegetables are tender and stew is bubbling. Stir in sour cream just before serving. Serve with red wine and a French baguette.